Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, curing olives. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Check Out Top Brands On eBay. Once you've decided between a water- or brine-cure, you are now ready to treat the olives. If using a water-cure process, place the prepared olives in a pan and cover with cold water; let sit for about a week, changing the water twice a day.
Curing Olives is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Curing Olives is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook curing olives using 6 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Curing Olives:
- Take freshly picked Olives
- Take Water
- Make ready Salt
- Make ready 1 orange, sliced
- Prepare fresh oregano
- Make ready cloves garlic
The recipe calls for fresh water soaking, olives fully submerged. water changed every day for as long as it takes for the olives to lose their bitterness. Brined olives on the left, salt cured olives on the right, much needed washing day in the background. This method is great for smaller olives (like these kalamatas we scored from a tree on our last road trip). First up, prepare the olives as above for brining - wash them and slit them.
Instructions to make Curing Olives:
- Pick your fresh Olives and then wash all the olives to remove all the dirt from them.
- Once washed check for a bruising or holes from insects.
- Squash the olives to break the skin or slit each olive 2-3 times to let the water get into the olive.
- Place the olives in large plastic lidded container (food graded). Cover them with water. You may need to weigh them down so they do not float to the surface.
- Add a good handful of salt depending on how many olives you intend on curing.
- Cover loosely with the lid and place in a cool dark place.
- Change the water once a day.
- Continue the process for about 7 days, if you think the olives need more time to lose their bitterness allow them a few more days.
- Once you are happy with the bitterness level of the olives its time to make the brine.
- There are various methods and ingredients that can be used. I'm using my grandmothers recipe to sweeten the olives. Time to make the brine….. Rinse the olives with fresh water and transfer the olives into a dry container.
- Add the oregano, leave the stalks on so that you can remove them easily. Crush the garlic and add into the container. Add a good amount of salt and add the sliced orange.
- Pour the liquid into the container, cover with the lid and place in the fridge. Although you can leave all the ingredients in the salted water, I personally would remove the fresh oregano and oranges from the container.
- Taste the olives every other day, you may need to add some more salt.
- And finally place the container in fridge, it can be stored up to a year.
Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by "dry curing" with salt, and over the centuries, other methods were developed. Brine-curing is stupid easy, but takes a long time. Let the olives cure in the refrigerator for two weeks before tasting. If the olives are bitter, let them cure for another week.
So that is going to wrap this up for this exceptional food curing olives recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
